We bought a 14-pound corned beef for St. Paddy’s Day—the first and second cut. Then we cooked it long and slow in just-simmering water. We had a fine feast with carrots, potatoes, turnips, onions, and, of course, cabbage. There were two kinds of sauce: a horseradish whipped cream and a parsley cream sauce—which is what they serve with corned beef in Ireland. Then we divvied up the remaining second cut and made corned beef hash, which is the whole point of the exercise. We had the very last of it for lunch today, frying the hash until it was crisp and golden on both sides then topping it with poached eggs. We added a few crushed red pepper flakes because that’s the kick we are on right now. Sorry to see this eating experience end, until next year. Cook something delicious for yourselves, dear friends.